Ingredients (Serves 2)
4 red mullet fillets, about 300g altogether
225g dried linguine
4 tbsp olive oil
2 garlic clove, crushed
8 baby tomatoes, cut into halves
a small handful of fresh basil
Sea salt and freshly ground black pepper
Extra virgin olive oil, to serve
Bring a large pan of salted water to the boil and cook the linguine according to the instructions on the packet, until al dente.
Meanwhile, heat the olive oil in a large frying pan and fry the red mullet fillets, skin-side down, for 3 minutes. Turn them over and fry for 1 minute before removing them from the pan and set aside and keep warm.
Serve immediately, drizzled with the extra virgin olive oil and garnish with the remaining fillets and basil.
|Linguine with Red Mullet, Cherry Tomatoes and Basil|